Cooking Edikankong and Afang soup in an easy way.

I have tried to provide the alternative names as this is an intercontinental forum. This recipe can be used to cook multiple kinds of soup using the same base.
For this practical i plan to provide two pots of two different soup.
Ingredients present includes ÷
Waterleaf or spinach
Ugu,pumpkin or vegetable
Afang or ukazi
Dry crayfish
Kpomo or cow tail
Shaki or beef tripe
Beef
Snails
Palm oil
Large periwinkle
Dry pepper
Salt
Seasoning

Try as much as possible to get fresh ingredients, i had to source the ingredients at it's scarce in my current location. .
Procedures:
Cut your vegetables, grind your Afang, steam your meat .add vrry little water at the beginning to allow ingredients lock into meat, consider adding ginger while steaming. Set your pot of soup on fire with water leaf as your base ingredients, add crayfish, pepper and seasoning, pour your meat stock and allow to boilfor 10mins . While your soup is bubbling add red oil and allow to cook. Add your meat and let everything simmer . Taste and add salt and Maggi as required, this ensures the flavor from meat is active so you dont go over and havee the soup salty, when the red oil taste cooked separate the soups in two pots. add your dry fish and after 5mins add your pumpkin to the other
pot and afang to the other pot
Stir and turn off the heat .your pot of soup

is ready